K-dog Recipe

Cut and skewer

If making half-hot dog/half-mozzarella: cut each hot dog and each mozzarella stick to desired length so each corn dog will contain one hot dog piece and one mozzarella piece end-to-end on the skewer. For all-mozzarella or all-hot dog options, use one full piece per skewer. Thread pieces onto soaked wooden skewers leaving about 2–3 inches of stick as a handle. Pat fillings dry with paper towel to remove excess moisture.

Reserve assembled skewers on a tray covered with parchment, spaced so they don't touch.

In a medium bowl whisk together flour, cornstarch, sugar, baking powder and salt until homogenous.

In a separate bowl whisk the egg, milk and cold sparkling water until combined. Add wet ingredients to dry ingredients and whisk until just smooth. Batter should be thick enough to coat a skewer—if too thick add up to 1–2 tbs more sparkling water; if too thin add 1–2 tbs flour. Keep batter chilled in the refrigerator for 10 minutes while heating oil.

Heat vegetable oil in a deep pot or fryer to 340–350°F (170–175°C). Use enough oil to fully submerge the corn dogs (about 3–4 inches deep).

Set up a breading station: a shallow bowl for the beaten egg (egg wash), one bowl with the batter, and a plate with the panko breadcrumbs. Lightly dampen each assembled skewer (if overly dry) then dip the skewer into the batter, rotating to coat fully and allowing excess to drip off.

Roll the batter-coated skewer in panko, pressing gently so breadcrumbs adhere evenly. For extra-crispy texture repeat: dip back into batter briefly and roll in panko again (optional).

Carefully lower 2–3 corn dogs into the hot oil, do not overcrowd. Fry 3.5–4.5 minutes, turning occasionally so they brown evenly, until crust is golden-brown and cheese (if using mozzarella) is melted. If using all-mo zzarella, reduce frying time slightly if cheese begins to leak — remove when golden and just melted.

Use tongs to remove corn dogs and drain on a wire rack set over a baking sheet. Lightly sprinkle with a pinch of salt while hot if desired.

Classic: On serving platter, drizzle or serve ketchup and yellow mustard together in a cross or side-by-side for dipping. Use about 1 tbsp ketchup and 1 tbsp mustard per corn dog or to taste.

Spicy: Toss crushed Cheeto dust with a little salt if desired. Drizzle yumyum sauce over each corn dog and immediately sprinkle with Cheeto dust for the spicy option.

Plain: Serve immediately with an optional light dusting of fine sugar for a sweet-savory contrast or simply plain with salt to taste.

Serve hot. If you prepared half-mozzarella/half-hot dog corn dogs, warn diners that bitten-through cheese will be hot and gooey.